This delicious pesto pasta recipe combines the butter, citrus taste of lemon with flavorful garlic to make a flavor-packed pesto dish that’ll blow the whole family away. What I love about this recipe is how fresh it tastes and how easy and quick it is to make.

Why you’ll love this pesto pasta:

• Quick: Make this pesto pasta recipe in only 30-minutes
• Nut-Free: Many people avoid pesto pasta because it often contains nuts but this recipe is entirely nut-free
• Flavorful: The addition of lemon and garlic in this recipe really adds an extra pop of flavor among the herby pesto

Ingredient Notes:

Pesto: It’s really easy to make your own, fresh pesto. All you need is a combination of fresh herbs like basil, dill, or even parsley, and you blend it all together with oil and parmesan cheese. It’s really easy to make and a great way to use up herbs that are going bad in your fridge or garden.

Burrata: Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid but the inside is cream-like. If you can’t find burrata, you can use mozzarella but it will give a bit different of a texture and will take longer to melt. I love to use burrata in salads, on its own, or as a way to make dishes super creamy like this burrata pasta.

How to make pesto pasta:

1. With a mortar and pestle, make the pesto by combining fresh basil, dill, olive oil, parmesan cheese and salt and pepper. Set aside.
2. Cook pasta according to package directions. Reserve 1 cup of pasta water before draining the pasta and setting aside.
3. Place a large frying pan over medium heat and add butter. Add shallots and garlic, saute 3-4 minutes until softened.
4. Turn to low heat, stir in lemon zest, edamame or peas, salt and pepper – cook for a few minutes to warm the edamame or peas. Add lemon juice, parmesan cheese and about 1/4 cup pasta water, then stir in the noodles. Cook on low about 1-2 minutes, stirring constantly. creaminess.
5. Taste and adjust seasoning with more salt, pepper and parmesan cheese OR add more pasta water for more
6. To serve, plate pasta on a large bowl or platter, add the burrata ball and spoon over pesto sauce.

Expert Tips & FAQ:

I don’t have a mortar & pestle: If you don’t have a mortar and pestle, you can pulse the pesto ingredients in a blender or food processor to make the pesto.

Advertisements

Burrata: If you can’t find burrata you can simply omit from the recipe and top with more parmesan cheese or another favorite protein. A soft ball of mozzarella cheese would also work.

Other pasta recipes you’ll love:

• Pesto Pasta Bake
• Vegan Pasta Sauce Recipe
• Greek Style Vegetarian Pasta
• Truffle Pasta Recipe

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

Lemon & Garlic Pesto Pasta

No ratings yet

This deliciously fresh pesto pasta recipe is so flavorful and perfect for a quick, easy dinner.

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Pasta

Cuisine American-Inspired

Servings 2 -3

Calories 514 kcal

Ingredients

  

1x2x3x

• 1/3 package spaghettini
• 1 tbsp butter
• 2 garlic cloves, minced
• 1 shallot, minced
• zest of one lemon
• 1/2 cup frozen edamame or peas
• 1 tsp salt
• 1/2 tsp ground pepper
• juice of one lemon
• 1/4 cup shredded parmesan cheese
• 1 ball of burrata

For the pesto

• 1/4 cup packed fresh basil
• 1/4 cup packed fresh dill
• 1/2 cup olive oil
• 1/4 cup shredded parmesan cheese
• 1/4 tsp salt
• 1/4 tsp pepper

Shop Ingredients on Jupiter

Instructions

 

• With a mortar and pestle, make the pesto by combining fresh basil, dill, olive oil, parmesan cheese and salt and pepper. Set aside.
• Cook pasta according to package directions. Reserve 1 cup of pasta water before draining the pasta and setting aside.
• Place a large frying pan over medium heat and add butter. Add shallots and garlic, saute 3-4 minutes until softened.
• Turn to low heat, stir in lemon zest, edamame or peas, salt and pepper – cook for a few minutes to warm the edamame or peas. Add lemon juice, parmesan cheese and about 1/4 cup pasta water, then stir in the noodles. Cook on low about 1-2 minutes, stirring constantly. creaminess.
• Taste and adjust seasoning with more salt, pepper and parmesan cheese OR add more pasta water for more
• To serve, plate pasta on a large bowl or platter, add the burrata ball and spoon over pesto sauce.

Video

Notes

If you don’t have a mortar and pestle, you can pulse the pesto ingredients in a blender or food processor to make the pesto.

If you can’t find burrata you can simply omit from the recipe and top with more parmesan cheese or another favourite protein. A soft ball of mozzarella cheese would also work.

Nutrition

Calories: 514kcal | Carbohydrates: 10g | Protein: 20.7g | Fat: 46.3g | Saturated Fat: 10.1g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 29g | Cholesterol: 26.8mg | Sodium: 1550.3mg | Fiber: 3g | Sugar: 2.8g

Review This Recipe Let us know how it was!